Beets With Horseradish and Pumpkin Seeds
Sweet beets meet zingy horseradish and crunchy pumpkin seeds in this dish that will enchant beet lovers and skeptics alike. Roasting the beets concentrates their flavor and makes them easier to peel, while pairing red beets with their yellow counterparts makes for a striking visual contrast. Feel free to use all red beets, or all golden beets, if that’s what’s available to you, and to substitute plain yogurt for the sour cream. If you can’t find fresh, refrigerated prepared horseradish, horseradish cream also works beautifully. Make the most of the beet greens: Sauté them in olive oil and finish with a splash of balsamic vinegar for an excellent accompaniment to this dish.
- Serves: 4 persons
- 1small bunch red beets (about 1 pound), washed and leaves removed
- 1small bunch golden beets (about 1 pound), washed and leaves removed
- 2tablespoon extra-virgin olive oil
- Kosher salt and black pepper
- ½cup sour cream
- 2tablespoons prepared horseradish
- 2tablespoons lemon juice
- ¼cup roasted pumpkin seeds
Step 1Heat oven to 375 degrees. Place all the beets on a sheet of aluminum foil. Drizzle with the olive oil. Wrap together tightly and bake until tender, 65 to 70 minutes. Remove from the oven and let cool slightly. Peel off the skin. (You may need the help of a paring knife.)
Step 2Slice the peeled beets 1/4-inch thick and arrange the slices on a serving tray. Sprinkle with salt and pepper.
Step 3In a small bowl, combine the sour cream, horseradish, lemon juice, and 1/4 teaspoon each salt and pepper. Taste to adjust seasoning.
Step 4In a small skillet, toast the pumpkin seeds over medium heat, shaking back and forth, until they emit a popcorn-like smell, 2 to 3 minutes.
Step 5Spoon the sour cream dressing on top of the beets and sprinkle with toasted pumpkin seeds. Serve beets warm or chilled (see Tip).